This mint citrus salad is a showstopper and centerpiece that is deceptively easy to make! A sweet honey drizzle and sea salt pop all the right flavors making it a very enjoyable side salad that can work with so many dishes.
Side salads can make any dish that much more interesting. You don't have to turn to iceberg lettuce and corn every time (Norwegians are too guilty of this, I'm sure you can relate to some level too).
This butternut squash kale salad is simply perfection during fall.
And this mint citrus salad is pretty yummy when citrus is at its best during winter and spring. Something for all seasons - also helps to keep things varied and interesting!
Why you’ll love this recipe
You will love this recipe if you love fancy-looking dishes that in truth are simple to make. You can also add and subtract depending on whatever you have on hand (but remember that it is made like this for a reason).
The crunchy, nutty pistachios and creamy chevre or feta cheese add interesting textures without overpowering the citrus.
The dressing is also ridiculously easy yet so effective - honey, salt, and extra virgin olive oil!
To make the perfect citrus salad you will need
- Citrus - I love to use a variety, some sweet, some bitter, and some sour. This includes oranges, clementines or tangerines, grapefruit, and even lemons.
- Mint - I keep the mint leaves whole because I LOVE the mint flavor with the citrus. I aim for one whole leave per forkful. Yes, I know, it may be a lot. If you want to more evenly distribute it, mince it. You decide!
- Pistachios - for a nice nutty crunchiness. Adds extra texture. If you're allergic to nuts, use seeds instead, like pepitas or sunflower seeds.
- Chévre or feta cheese - for the creamy, tanginess. Adds extra texture the other way. If you don't like it, or don't want to use it - omit it.
- Honey - because of the sourness and bitterness of the citrus, the sweetness of the honey counteracts it, keeping everything balanced.
- Olive oil - to give a delicious mouthfeel - can be omitted if you wish.
- Salt - to enhance the flavors!
Supreme the citrus. The easiest way to do that is to use a sharp knife to peel it, peel it to the inside of the membranes. Then take the, say, orange, in your hand and follow the sides of each wedge to cut in between the membranes.
Do that on all wedges, and discard the membranes. The clementines are so small that it is easier to just slice them after you peel them (with the knife).
Place all the prepared citrus in one layer on a plate, and top with the cheese, pistachios, mint, and pomegranate arils. Then drizzle honey and extra virgin olive oil over the top and sprinkle with flaky sea salt.
This is a dish that is best served the day of making, but you can store it covered in the fridge for two days. The juices of the citrus will seep out, making it a wetter salad the next day.
Because it's only citrus and nothing that can wilt, this shouldn't be much of a problem.
What does it mean to supreme an orange?
Supreming means removing the pith and membranes from citrus fruit so that all you are left with are the pulp in neat slices. The pith can be bitter and the membranes can be a little tough, but other than that it is mostly for a cleaner presentation!
How to supreme citrus
The easiest way to do that is to use a sharp knife to peel it, to the inside of the membranes. Then take the citrus fruit in your hand and follow the sides of each wedge to cut in between the membranes. Do so with all the wedges.
Clementines and tangerines are so small that they can be difficult to supreme. Here I'd rather slice the fruit into round slices. A little membrane will be left, but it's not worth the hassle.
What to serve with the citrus salad
The number 1 thing I would eat with the citrus salad is pork chops. Pork is exceptionally delicious with citrus, so most pork dishes could benefit from a little fancy citrus salad.
If pork is not your thing, the next best thing is chicken. A simple chicken breast with homemade orange pepper or lemon pepper would be so good.
I also just ate it plain for lunch one day - no rules apply!
This is a fairly simple salad with not much to keep you full. If you want to make a full salad out of this meal, you definitely can. Add some extra green veggies like roasted brussels sprouts or fresh kale.
You could also add more vegetables like cucumber, bell pepper, and onion for more crunch and nutrition. Then maybe some meat like cooked chicken or turkey.
There are so many ways to spruce up a salad! What would you do?
Did you like this recipe? Here are more side salads I think you’d love:
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